This oven baked 3-ingredient chicken marseille is the kind of simple, old-fashioned supper that proves you do not need a long ingredient list to make something memorable. Recipes like this were beloved in mid-century home kitchens because they turned a few pantry and refrigerator staples into a rich, comforting meal, and the oven does most of the work while the chicken browns and the juices turn savory and glossy.
Serve this chicken with buttered noodles, rice, or mashed potatoes to catch every bit of the pan juices. A crisp green salad, steamed green beans, or simple roasted carrots round it out nicely, and if you want to lean into the vintage supper-club feeling, a slice of crusty bread and a chilled glass of iced tea or white wine fit beautifully alongside.
Oven Baked 3-Ingredient Chicken Marseille
Servings: 4 to 6
Ingredients
1 whole chicken, cut into 8 serving pieces (about 3 1/2 to 4 pounds)
1 packet dry onion soup mix (about 1 ounce)
1 cup French dressing
Directions
1. Preheat the oven to 350°F. Lightly grease a white oval casserole dish or 9x13-inch baking dish, then arrange the chicken pieces in a single layer, skin side up.
2. Sprinkle the dry onion soup mix evenly over the chicken, then pour the French dressing over the top, coating all the pieces as evenly as possible.
3. Bake uncovered for 1 hour to 1 hour 15 minutes, or until the chicken is deeply golden brown, the skin is crisp, and the juices run clear when the thickest piece is pierced.
4. Spoon some of the pan juices over the chicken before serving. Let it rest for 5 minutes, then serve hot straight from the dish.
Variations & Tips
Use chicken thighs only: If your family has favorite pieces, this works beautifully with all bone-in, skin-on thighs. Start checking for doneness around 50 minutes since smaller pieces may finish a little sooner.
Make cleanup easier: Lining the baking dish lightly with cooking spray first helps, and spooning a little of the dressing underneath the chicken can keep the onions from sticking too much as they bake.
Add a gentle herbal touch: Even though the classic version is just three ingredients, a small sprinkle of dried parsley or thyme over the top at the end gives it a pretty finish and a little extra color without changing the spirit of the dish.
For picky eaters: If someone at the table prefers less of the onion flavor, spoon a bit less of the seasoning-heavy pan sauce over their portion and serve it with soft noodles or rice to mellow the taste.
Watch the browning: If the chicken is getting dark before it is fully cooked, loosely tent the dish with foil for the last 15 to 20 minutes. That way the meat stays juicy while the top does not overbrown.